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Old 08-12-2008, 11:11 PM   #11
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I absolutely KNEW that! lol I made a blueberry/cherry tart but it sure would be good baked in that pie plate with a double crust!!!!!!!!!!!!!!!
That sounds beyond fabulous!!!!!
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Old 08-13-2008, 02:23 AM   #12
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Hahahahahaaaa!! I was thinking more like Fresh Berry PIE!!!!
With a scoop of vanilla ice cream. Mmmmmm.
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Old 08-13-2008, 10:33 AM   #13
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and poor me just bought several new pie tins - i used to use disposables but got the hankering for a nice deep nonstick ..... and i got to have these too, now !!!!
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Old 08-13-2008, 10:54 AM   #14
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Neat idea. I like this one. I'm drooling over your pie Elf. Would you share your recipe?
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Old 08-13-2008, 01:39 PM   #15
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Dina - I typed it out in the Dessert Forum - here.

It's more of a free-form tart but the crust is so good that a top and bottom crust is sounding like heaven!!!!
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Old 08-13-2008, 03:29 PM   #16
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I predict that the first slice will still be the hardest to cut.
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Old 08-13-2008, 03:50 PM   #17
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You mention PIE and we'll be there!

Another PIE ride coming soon!
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Old 08-13-2008, 04:03 PM   #18
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Pastry chefs have been making rectangular shaped tarts for hundreds of years. But mostly they haven't used a pan. they make them rather free form. Actually, the presentation of the long rectangle is very impressive.

However, a few years ago, most restaurants went to individual servings, and the rectangular tart went bye-bye.
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Old 08-13-2008, 04:23 PM   #19
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DH would looooove individual pies but I ain't offering !!!!!
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Old 08-13-2008, 04:35 PM   #20
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I prefer pies that I can cut a wedge from. An individual pie is someone else's idea of how much you should eat.

kitchenelf, I copied your recipe. It couldn't be simpler. Is that sometimes called a galette?
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